Pin This vibrant walnut pesto recipe transforms simple ingredients into a flavor-packed sauce that's ready in minutes. The combination of fresh basil, toasted walnuts, and bright lemon zest creates a versatile condiment that elevates everything from pasta to sandwiches.
I first created this pesto when my basil plants were threatening to take over my garden. Now my family requests "the green sauce" weekly, claiming store-bought versions pale in comparison.
Ingredients
- Walnut halves: Toasting brings out their natural oils and nutty flavor far better than pine nuts in some cases
- Fresh basil leaves: Look for vibrant green leaves with no black spots for the freshest flavor
- Freshly grated Parmesan cheese: Always grate your own from a block for superior melting and flavor
- Freshly grated lemon zest: Use organic lemons if possible since you're using the outer peel
- Fresh lemon juice: Adds brightness that balances the rich nuts and oil
- Small garlic cloves: Fresh is essential here avoid pre-minced for the best flavor
- Extra-virgin olive oil: Use a good quality oil since it's a prominent flavor component
- Fine sea salt: Enhances all the other flavors without making the pesto salty
- Freshly ground black pepper: Adds subtle warmth and depth
Instructions
- Toast the Walnuts:
- Place walnuts in a dry skillet over medium heat and watch them carefully. Stir frequently for 4-5 minutes until they become fragrant and develop a light golden hue. The toasting process releases essential oils that transform the flavor profile of your pesto. Allow them to cool slightly before proceeding to prevent wilting the basil when combined.
- Combine Base Ingredients:
- Add your toasted walnuts, fresh basil leaves, grated Parmesan, lemon zest, lemon juice, and garlic cloves to your food processor. Pulse about 10-15 times until everything is finely chopped but still has some texture. Scrape down the sides at least once during this process to ensure even processing.
- Add the Oil:
- With the food processor running on low speed, slowly drizzle in the olive oil through the feed tube in a thin, steady stream. This gradual addition creates an emulsion that gives your pesto its signature silky texture while maintaining some rustic character. Continue processing until your desired consistency is reached, usually about 30 seconds.
- Season and Adjust:
- Add the salt and pepper, then pulse a few more times to incorporate. Taste your creation and adjust the seasoning as needed. Sometimes an extra squeeze of lemon juice brightens everything perfectly, or a pinch more salt might be needed to make the flavors pop. Trust your palate here.
Pin The lemon zest is my secret weapon in this recipe. I discovered its transformative power years ago when I was out of pine nuts and experimenting with alternatives. The citrus brightness cuts through the richness and makes this pesto uniquely refreshing compared to standard versions.
Storage Tips
This pesto will keep in an airtight container in the refrigerator for up to 5 days. The key to preserving its vibrant green color is to place plastic wrap directly on the surface of the pesto before sealing the container. This prevents oxidation that turns your beautiful sauce brown. For even longer storage, freeze pesto in ice cube trays, then transfer the frozen cubes to freezer bags for portioned use over several months.
Creative Uses Beyond Pasta
While tossing this pesto with hot pasta makes for a quick and delicious meal, its versatility extends much further. Spread it on grilled chicken or fish for an instant flavor upgrade. Use it as a sandwich spread instead of mayonnaise for gourmet lunch options. Stir a spoonful into scrambled eggs or fold into mashed potatoes.
My personal favorite is dolloping it onto a warm bowl of tomato soup, where the basil and Parmesan complement the tomatoes perfectly.
Making It Your Own
The beauty of pesto lies in its adaptability. Swap half the basil for baby spinach or kale to add nutritional value and stretch your basil supply. Replace walnuts with pecans, almonds, or even sunflower seeds for allergy concerns. For a dairy-free version, nutritional yeast provides a surprisingly cheesy flavor without the Parmesan. The recipe welcomes experimentation, so feel free to adjust proportions based on your preference for garlic intensity or lemon brightness.
Seasonal Adaptations
Spring Use tender young basil leaves and add a handful of fresh mint for brightness
Summer Add a ripe avocado for a creamy variation perfect for pasta salads
Fall Incorporate a roasted red pepper for sweetness and color
Winter Mix in a spoonful of sundried tomato paste for intensity when fresh basil is scarce
Pin This pesto is a fantastic way to bring fresh, vibrant flavor to any meal. Enjoy experimenting with its many delicious uses!
Recipe Q&A
- → Can I use other nuts instead of walnuts?
Yes, you can substitute walnuts with pine nuts, almonds, or even pumpkin seeds for a nut-free option.
- → Is this suitable for vegans?
To make it vegan, simply swap Parmesan for nutritional yeast to achieve a cheesy flavor.
- → How should I store it and how long does it last?
Store the blend in an airtight container in the refrigerator for up to 5 days. For longer freshness, cover with a thin layer of olive oil.
- → What dishes pair well with this spread?
It's delicious with pasta, sandwiches, grilled vegetables, roasted chicken, or as a spread for bread or crackers.
- → Can I adjust the flavor to taste?
Absolutely. Feel free to adjust the lemon juice, salt, or add more herbs like parsley for a milder flavor.